Food Royale
As a rice eater all my life, relying on pasta has been a feat for me.
I started with beef and pasta. I cooked two rolls of linguini pasta and mixed it with pesto sauce and added some beef sirloin steak slices which I marinated in onion gravy. It was heavenly, and since then, I’ve been into introducing pasta in my diet.
The second attempt was still beef and pasta, but this time I tried to make some beef stroganoff, which turned out okay except that it lacked the needed herbs and some spices.
Third attempt was about mixing steamed broccoli florets with pasta. I knew it should have been carbonara, but again, my kitchen is incomplete of the needed ingredients. I pursued by using broccoli soup base. After shoving two twirls of pasta into my mouth, I’ve never insulted my prepared meals until this one. And the taste? You don’t wanna know.
Fourth attempt was with the help of my aunt. I told her about the pasta con broccoli disaster so she demonstrated to me one night in her kitchen how to make a rue. This was basically an unflavoured white sauce made out of melting butter over low heat, adding sifted flour (about 3 parts for every 1 part of butter), and milk (5 parts for every 1 part of butter). The rue was angelic but yesterday, it turned out to be another devil served on the dish. I added some ham cold cuts, added salt and pepper to taste and added parmesan cheese–but it was beyond salvation.
So tonight, I cooked myself my favourite pork adobo, and I’m still enjoying its taste in my mouth right now.
Sigh. So what’s next on the menu?
